S.Pellegrino Young Chef Academy Award 2019-21: Last Day
在大结局的最后一天早晨，聚集的年轻厨师被前获胜者的前获胜者接受了许多鼓舞和引人入胜的演讲。S.Pellegrino Young Chef Academy Competition,Mark Moriartyand米奇·莱因哈德（Mitch Leinhard）, Peruvian chefVirgilio Martínez,圣人andMassimo Bottura- moderated by伟德BⅤ安卓下载’ editor-in-chief,瑞安·金。
探索了一种地方感，品味和创造力和浪费Botturaclosed with the exciting announcement that he will be opening internships at his global network of Refettorios, to which allS.Pellegrino Young Chef Academymembers can apply.
TheS.Pellegrino Young Chef Academy 2019-21大结局由上午的会议开放，由约翰·迪基, who introduced the contest, telling how tough it was to select contestants from around the world - a process that brought 12 young chefs under the age of 30 to the final. “S.Pellegrino Young Chef Academyis not just a competition, but it is a real community,” said the presenter.
Then he introduced the Grand Jury, made up of chefsEnrico Bartolini-Italy,Manu Buffara-巴西，19463331伟德-Switzerland,Mauro Colagreco-France,Gavin Kaysen-USA andClare Smyth-UK. Thai chefPim Techamuanvivit, who was unable to leave her country due to an unforeseen event, sent her support via video link.
Introduced by the presenters, the chefs told what they expect from this competition. “I believe that young chefs between the ages of 20 and 30 are very connected with the world, and soon understand how to manage their personality and their message to share with the world,” Bartolini said.
“Food is the key to change and it is what we expect from young people today,” added Manu Buffara.
Describing what it is like to actively participate in theS.Pellegrino Young Chef Academy,Mauro Colagreco said: “It's a testing ground for us too, we give advice to young chefs, but we question ourselves at the same time.”
ChefJosè Morales,一个finalist of the Pacific region, connected directly from Australia to Milan, talking to the judges about his 'Analogy' dish.
The same was done by chefZhi Cheng Wang, champion of the Greater China region, who was also unable to attend the event in Milan. He explained his dish, 'What is Soy in China?', and piqued Colagreco's curiosity about the varieties of soy, a very ancient Asian product.
第一个出席谈论他的菜的竞争对手是Vitalii Savelev, finalist of the Euro-Asia region, with his 'Black Sea turnip with golden mushrooms, with fermented mushrooms', which Bartolini described as "a very trendy element".
Then it was the turn of the North-Western Europe region finalist, the FrenchmanAlexandre Alves Pereira, who with his mentorAnne-Sophie Pic, presented 'Green Asparagus - Sarde - Edera'. Manu Buffara commented that it was a dish that wants to enhance the taste of every food, "between acidic and pleasant notes”. The complex signature dish will be presented in pairing with a cocktail prepared withMezcalandS.Pellegrino水。
With his mentor, the Italian chefLuigi Taglienti, the finalist of the Central Europe region Levente Koppány then presented his dish: 'trout with chervil, wild mushrooms and wild garlic. “A very fresh and seasonal course, prepared with well-balanced sauces,” said Colagreco.
出生于墨西哥的北美决赛选手Rafael Covarrubias,一个ccompanied by mentorConnie DeSousa, presented his dish: spiced duck with plum jam and winter roots. The signature dish is an expression not only of food, but also of culture and history, the result of the chef's professional experiences.
The finalist of the Africa and Middle East region,Paul Prinsloo，以个人方式重新审视大海的菜肴结束了早晨的会议：“ Bouillabaisse 2.0”。和他一起是导师Gregory Czarnecki。
The afternoon session: the competitors
In the second part of the day, more finalists of theS.Pellegrino Young Chef Academy 2019-21将他们的招牌菜交给了大陪审团。
Starting off the afternoon session was Mexican chef辛西娅Xrysw Ruelas Diaz，拉丁美洲地区的决赛入围者。在导师的陪同下埃琳娜·雷加达斯（Elena Reygadas）, the chef presented her dish ‘Milpa Y Mar’. She served it personally to each member of the jury, completing its composition. "The ingredients interrelate to each other, this dish is a real ecosystem," she explained. These include ancient varieties such as Milpa blue corn, one of the 64 varieties of corn grown in Mexico. “It represents a virtuous system where products are grown, including beans, pumpkins and corn,” said Colagreco. “I like the spicy touch of the sauce, which makes us understand where it comes from,” addedManu Buffara。“你的表现很棒。”Clare Smyth。
Accompanied by his mentor,Antonia Klugmann, the Italian chef亚历山德罗·贝加莫（Alessandro Bergamo）意大利和南欧地区决赛入围者，介绍了这道菜：“今天更好的鸡蛋或明天的鸡肉”。
"There is a nice balance of flavours, between the corn and the other ingredients," said chef Klugmann. "There is a typical combination of very Italian flavours, potato millefeuille and crispy chicken," she added. “I'm impressed by the complexity of the dish, I'm not a fan of chicken, but in this case I think it expresses great professionalism,” said Bartolini. “It was cooked in a classic way,” Caminada added. “Very interesting and fun,” Kaysen said. "What is luxury? Using simple ingredients to make something very personal that enhances them: this is the lesson that this experience left me," concluded Klugmann. “A very elegant dish, with simple ingredients that the chef has been able to transform well,” concludedManu Buffara。
‘A Celebration of Duck’, is the name of the dish by凯文·黄（Kevin Wong），代表亚洲地区的决赛入围者。他陪同导师Julien Royer。Wong presented his signature dish in the name of balance, for which he used all the parts of the bird. “Very elegant and balanced with every bite, with its aromatic aspect,” said克莱尔·史密斯。“I am super impressed by this dish, I like the sustainability it expresses, starting with the banana leaf,” addedManu Buffara。
Jerome Ianmark Calayag - Humble Vegetables
Jerome Ianmark Calayag, finalist for the UK and Northern Europe region, followed by mentorDavid Ljungqvist, presented ‘Humble Vegetables’ to the judges. “A dish with great acidity and flavour, it has a nice character,” commented Kaysen. “I like it a lot,” added Colagreco.
下午会议的最后的竞争对手,Albert Manso，伊比利亚和地中海国家的决赛入围者介绍了他的招牌菜“鹌鹑和葡萄酒”，这是一种专门用于可持续性的食谱，使用了鹌鹑的所有部分。他的导师，HenriqueSáPessoa, explained: “A dish that expresses and reflects his experience in Catalonia, where he used many different techniques, but perfectly in harmony and balance.”
卡米纳达（Caminada）评论说：“一道非常好的菜”，而布法拉则说：“我喜欢他如何玩弄食材，味道很好。”Colagreco对葡萄酒和离开的工作表示兴趣：“真的对味蕾坚持不懈。” Gavin Kaysen总结说：“这是可以与所有人说话的菜，这很重要。”
On the first day of the S.Pellegrino Young Chef Academy 2019-21 Grand Finale, the finalists of the three special S.Pellegrino Young Chef Academy Awards were invited to participate in an afternoon of hands-on, expert-led workshops to explore some of the most important themes of gastronomy: sustainability, creativity and communication.
The young chef winners of theS.Pellegrino Social Responsibility Awardexplored the theme "Low impact ingredients and social responsibility: a sustainable path", in a workshop held byFood Made Good.
A lesson on "Global Gastronomy: Connecting Creativity and Creating Experiences", conducted by theBasque Culinary Center,看到了获奖者的参与Acqua Panna for Connection in Gastronomy Award.
最后，赢家伟德BⅤ安卓下载美食爱好者的思想奖,nominated by our readers of Fine Dining Lovers, took part in a workshop on branding and communication.
由于理由无法预料的原因，厨师Pim Techamuanvivit, representing the grand jury, will not be attending the Grand Finale in person but will be cheering on the young chefs from afar.
Also, not in attendance, due to ongoing travel restrictions, will beVictor汪志诚/ Wang Zhicheng,S.Pellegrino Young Chef Academy赢得了大中国地区的冠军signature dish"What Is Soy In China", and his mentorDong (Dadong) Zhenxiangchef ofDa Dong在中国大陆北京。
Jose Lorenzo Morales,S.Pellegrino Young Chef Academy winner for Pacific region with his signature dish"Analogy", and his mentor彼得·吉尔莫尔executive chef ofBennelongand码头in Sydney, Australia, will also be tuning in to the competition from the other side of the world.